Holiday Celebration! December Cooking Demo and Dinner to Benefit Grow Some Good

by Chef Nabavi on November 13, 2014


The holidays are here!  And what do we love to do on the holidays?  Eat, drink, give back, and be merry!  In this very special Cooking Demo and Dinner on December 27 to benefit Grow Some Good, Chef Paris Nabavi will talk you through the intricacies of some Persian holiday delights- including Pomegranate Walnut Stew and Roasted Goose!

Guests are invited to bring a favorite bottle of wine or enjoy a variety of wines chosen from Chef Nabavi’s private selection. Paris invites you for food, fine wine, and good company as he shares secrets from his homeland.

If you have attended a cooking class before, you know how fun these can be. If not, here’s your chance. Classes are limited to 20 people and a donation of $100 a person will be given (in full) to Grow Some Good.

Suggested donation of $100 per person in the form of a check to Grow Some Good’s fiscal sponsor Tri-Isle RC&D. Donations accepted the  evening of the event.  Please note ‘Grow Some Good’ in your memo.

Please register to confirm your space. The first 20 reservations will be accepted.  Guests 21 and older please.  You will be emailed details of event, including directions, by December 23.

To sign up to receive email updates from please sign up here:

Limited spots!  Only twenty seats open for this special event. Reserve your tickets here.

See pictures of the last Cooking Demo in October here. (photo credit Mieko Photography)


2014-11-10 15.30.04IMG_6279First Course
Baba Ghannouj- Roasted Eggplant, Garlic, Tahini
Warm Pita Bread/ Fresh Herbs/French Feta and Goat Cheese/Salted Almond and Walnuts
Yogurt Dip- Cucumber, Dill, Apples, Walnuts, Raisin, Rose Flower Petals
9 Year Pickle Vegetables/ Persian Dill Pickles/Spicy Medley of Olives

Tabouleh Salad- Fresh Parsley, Fresh Mint, Cucumber, Tomato, Spanish Onion, Bulgur Wheat, Extra Virgin Olive Oil, Fresh Lemon Juice

Main Course
Saffron Rice with Potato Crisp
Pomegranate Walnut Stew
Roasted Goose with Quince Preserve

Persian Rice Pudding- Saffron, Rosewater, Almond, Cinnamon, Pistachio
Persian Raisin Wafers
Persian Tea

logoWhat They Say About Event:

“I’ve always admired Chef Paris’ infusion of fresh herbs and local produce in his dishes. It’s a great inspiration to experience his Persian family recipes in such an intimate environment sharing food and traditions from his homeland. Having an experience to wander through their beautiful home garden, pick and smell the fresh herbs, then prepare an amazing spread of Persian home cooking is a really special experience.”

Kirk Surry, Coordinator, Grow Some Good

“The unique spices used in Persian cooking, plus learning different preparation techniques, is what draws me to Chef Nabavi’s cooking classes.”

JoRene Valkirs, Regular Attendee

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